White Truffle Potatoes Au-Gratin

White Truffle Potatoes Au-Gratin


Yields1 Serving

 6 russet potatoes
 4 tbsp unsalted butter (divided, cubed)
 ¼ cup all-purpose flour
 3 cups whole milk
 3 cups heavy cream
 2 tsp chopped garlic
 5 ½ cups shredded white cheddar
 5 ½ cups brie cheese
 3 tbsp white truffle oil
 2 tsp garlic salt
 1 tsp white pepper

1

Preheat oven to 350º.

Wash and peel the potatoes and place in cold water. Slice the potatoes down the middle lengthwise, then slice crosswise about ⅛ - ¼ inch thick and place back into a separate bowl of cold water.

2

In a large pot add three tbsp. butter over medium high heat and slowly melt. Whisk in the flour to make a roux. Cook for one to two minutes, but don’t brown. Add the milk and cream while mixing slowly, then bring to a simmer for about 10 minutes. Lower the heat to low and slowly fold in the cheese to thicken, about 2 minutes. Set aside.

3

In a separate bowl add the potatoes and garlic and season with salt and pepper and mix well. In a baking dish spread the remaining butter in the bottom of the pan then evenly add the potatoes. Pour (reserving a small amount for finishing) the milk, cream and cheese mix over the potatoes, and mix again.

4

Cover with aluminum foil and place the potatoes in oven at 350º and bake for one hour and fifteen minutes.

5

Remove the foil add remaining milk, cream, cheese, and truffle oil. Bake for another 5 to 7 minutes.

Serve in the baking dish.

Ingredients

 6 russet potatoes
 4 tbsp unsalted butter (divided, cubed)
 ¼ cup all-purpose flour
 3 cups whole milk
 3 cups heavy cream
 2 tsp chopped garlic
 5 ½ cups shredded white cheddar
 5 ½ cups brie cheese
 3 tbsp white truffle oil
 2 tsp garlic salt
 1 tsp white pepper

Directions

1

Preheat oven to 350º.

Wash and peel the potatoes and place in cold water. Slice the potatoes down the middle lengthwise, then slice crosswise about ⅛ - ¼ inch thick and place back into a separate bowl of cold water.

2

In a large pot add three tbsp. butter over medium high heat and slowly melt. Whisk in the flour to make a roux. Cook for one to two minutes, but don’t brown. Add the milk and cream while mixing slowly, then bring to a simmer for about 10 minutes. Lower the heat to low and slowly fold in the cheese to thicken, about 2 minutes. Set aside.

3

In a separate bowl add the potatoes and garlic and season with salt and pepper and mix well. In a baking dish spread the remaining butter in the bottom of the pan then evenly add the potatoes. Pour (reserving a small amount for finishing) the milk, cream and cheese mix over the potatoes, and mix again.

4

Cover with aluminum foil and place the potatoes in oven at 350º and bake for one hour and fifteen minutes.

5

Remove the foil add remaining milk, cream, cheese, and truffle oil. Bake for another 5 to 7 minutes.

Serve in the baking dish.

White Truffle Potatoes Au-Gratin